Відео

Introduction to Nutrition

Cost Control -Topic 2

TYPES OF RESTAURANT TABLE SETTING

Finals (Lecture)

ART OF GARNISHING

Cooking Terms

KNIFE CUTS

PREPARING THE RESTAURANT AREA FOR SERVICE

Restaurant Classifications - Food and Beverage Personnel

KITCHEN BRIGADE SYSTEM

Standardized Recipes

EVENT-SPONSORSHIP

Five Mother Sauces

Emotional Intelligence

THINKING AND INTELLIGENCE

TOPIC 4

Events Management-T4

Midterm_LP1

Midterm_P.B.C

Principles of Ethics

Housekeeping Tools and Equipment

Ethical Theories

Classification of Accommodation

Standards of Ideal Housekeeping

Human Resource Department

Human Resource Department

Housekeeping Department

Identifying Training needs

Identifying Language Barriers